A trip to San Francisco’s Chinatown and a restaurant on Grant Avenue provided my first tasting of hoisin steak sauce. Dark and bold, the depth of the savory flavor took me by surprise. Unfortunately, it came at a time when I was not yet versed in the art of asking a server, chef or cook how a dish was prepared. I am extremely pleased my infatuation with all things of a culinary nature over came my shyness.
Because of the initial lack of forwardness, I spend many years experimenting with the ingredients for a hoisin steak sauce until it became the sauce of my San Francisco memory.
With the few ingredients simply whisked together and without any cooking involved, this sauce lends well to a last minute addition to dinner. The ratio of ingredients provides a bold and savory sauce allowing a small amount to be used for the full flavor experience.
¼ c Hoisin Sauce
½ c beef broth
¼ c water
3 T rice wine
2 t cornstarch
1 T chives, minced
Place all of the ingredients, except the chives, in a small bowl. Whisk until combined completely and slightly thickened, about 2-3 minutes. Stir in the chives.
Pour sauce into a small serving bowl. May top with additional chives.